For the fusilli with tomato sauce, sauté the finely diced onion in a little olive oil.
Very briefly fry the pressed garlic and add the halved cocktail tomatoes.
Season with the herbs and a pinch of sugar. Add a little water and the tomato paste and cook on low heat for about 15 minutes.
Season with salt and pepper and mix the cornflour with a little water. Thicken the sauce with it. Cook the pasta in plenty of salted water until al dente.
Serve the fusilli with the tomato sauce, garnish with fresh basil and serve.
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